In the Kitchen

I recently had some buttermilk to use up. It's not something I purchase very often but needed a small amount for a new recipe I was trying, and then had almost a full quart to use up. After making buttermilk biscuits one night to go with homemade soup (yummy!) I thought "what now?" I'm not one to throw out good food so began searching for recipes using buttermilk. Then I remembered this recipe which I've had for many years. I love bran muffins, and always have All Bran cereal on hand. This batter will keep safely in the refrigerator for 3 weeks, so it's great to have on hand if you have unexpected overnight company, or friends who drop by for coffee- you can have fresh baked muffins in literally minutes!

Large Quantity Bran Muffins

5 cups flour
5 tsp. baking soda
1 Tblsp. salt
2 cups brown sugar
3 cups natural bran
3 cups All Bran cereal
2 cups raisins
3 eggs
1 cup oil
1/4 cup molasses
1 quart buttermilk
1.5 cups water

Combine all dry ingredients and raisins. Beat eggs, add oil, molasses, buttermilk and water. Pour into dry ingds. and stir until well moistened. Cover tightly and refrigerate. Flavour is better if refrigerated at least 1 day before baking.
To bake: Preheat oven to 375°F. Spray muffin pan with Pam or use paper muffin cups. Stir cold mixture and fill muffin cups 3/4 full. Bake for ~17 minutes. Makes 4-5 doz.

**I think the next time I make these, I'll add a little more molasses (decreasing the sugar and water a bit to compensate) and add a little cinnamon too for more flavour. Do you like to "play around" with recipes, tweaking them to your tastes?

Peace,
Linda

Food is essential to life; therefore make it good.